Manager

PRIMARY ACCOUNTABILITY

The General Manager (GM) is responsible and accountable for all restaurant activities, and assumes complete responsibility for the restaurant as necessary. The GM works to ensure that all activities are consistent with and supportive of the restaurant’s business plan. The GM ensures all employees (shift leader and crew persons) are performing their job responsibilities and meeting expectations in all areas of their job descriptions.

ESSENTIAL FUNCTIONS

Total Customer Satisfaction

• The GM consistently provides a quality product and customer service experience that delivers total customer satisfaction. He or she models and creates an environment in which the customer is always right; ensures a positive customer service experience.
• The GM responds positively and quickly to customer concerns. He or she corrects potential problems before they affect customers.
• The GM hires high quality people who demonstrate and ensure consistent customer satisfaction.
• Ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Evaluates each employee’s ability to maintain high levels of customer satisfaction.
• Maintains restaurant at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness (QSC).
• Utilizes labor effectively to meet budgets while ensuring high quality of QSC.

Training and Development

Effective Business Management

Appropriate and Fair Business Practices

REQUIREMENTS

Education :   High school diploma or equivalent. College Degree preferable. Good verbal and written communication skills; is capable of communicating effectively with customers and co-workers; bi-lingual skills a plus.

Experience :   3-5 years in management positions (preferably restaurant experience, including full service, fast food or convenience). Must be a minimum of 18 years of age.

License and Insurance :   Must have reliable personal transportation, a valid driver’s license and proof of insurance.

Accessibility :   Must have a telephone or other reliable method of communicating with all employees. Must be accessible 24 hours a day, 7 days a week. Maintains an open door policy.

Hours :   Able to work a minimum of 45 hours per week; able to work flexible hours necessary to manage and operate the restaurant effectively